Beautiful French Cuisine With A California Twist
San Francisco, California USA
Cuisine Style: French, Californian
Average Price: $$$$
Overall Rating: 5/5
Dined in: August 2013
Article Updated: February 2020
By Sean Overpeck (CFE)
**A full article and index glossary of restaurants, wines, recipes and travel for
Wine Dine and Play are in the pages section above, or by following these links:
Fleur de Lys Executive Chef:
Hubert Keller
Sommelier:
Marcus Garcia
Chef de Cuisine:
Rick Richardson
Pastry Chef:
Gilberto Villarreal
The Fleur de Lys is a symbol of French Nobility. Most Americans think of the New Orleans Saints football team when they see it. Honestly, it looked like a cool symbol, but even I had no idea what the hell it meant. The symbol does take me back to when I visited the Loire Valley, France in 2010, and toured château’s where the symbol is ever-present such as Chinon, Chenonceau, Pierrefonds, and Chambord. In each of these fantastic château’s the symbol of the old French Monarchy was present, before Louise and his wife messed that all up. Rather it teaches a harsh lesson, Marry, a spoiled Austrian Princess is rumored to have said to the starving people of France, “Let them eat cake!” So, with their heads went the Fleur de Lys, until Chef Hubert Keller brought back a truer symbol to San Francisco, with fantastic food representative of the many regions of France, and blending a twist of California plus bay area cuisine in with it. As a result, you have one of the best restaurants in San Francisco…The Fleur de Lys.
Fleur de Lys Menu:
- Appetizers
- Meat, Poultry, and Game
- Fish, Crustacean & Mollusk
- Vegetarian Feast
- Desserts
- 3, 4 and 5 Course Menu Selections
Hubert Keller is known best for his world-renowned restaurants, Fleur de Lys (San Francisco), Burger Bar, and Fleur by Hubert Keller (Las Vegas). In 1986, Chef Keller partnered with his wife and Maurice Rouas to become the chef/owner of Fleur de Lys. Dining beneath the colorful canopy of custom fabric designed by Chantal Keller is a dramatic and delicious experience and serves to heighten the experience of Keller’s dazzling food and genuine, personal charm. He observes classic French principles and maintains a California-style commitment to health while incorporating the culinary traditions of Alsace, Brazil, and San Francisco.
Keller is internationally known for his innovation and creativity and has long been considered a “chef’s chef.” His restaurants are frequent gathering spots for local chefs and for chefs from around the globe. Keller is also known for his generosity and support for a wide range of educational, charitable, and community events around the country including PBS, Make a Wish Foundation, Taste of the Nation, and Share Our Strength.
It was day two in San Francisco. From the tourist standpoint, it was wonderful. The Golden Gate Bridge, Alcatraz, Coit Tower, and so on, but for the food scene I had struck out on what I thought would be good places to eat. For example the night before, I ate at Alioto’s restaurant on the Fisherman’s Wharf, and boy oh boy was it a bad experience. Therefore, iI was hoping to strike gold like a 49er with my experience at Fleur De Lys.
I was being joined this evening by a friend and his wife, so hopefully, the experience would be better than the previous night. Entering into the foyer, my friends and I were taken to our seats after our OpenTable reservation was confirmed. As I entered into the dining room, directly to the center was a beautiful flower display, and hanging from the ceiling were drapes, flowing down from that flower display, going up and circling around a beautiful chandelier. The room was dimmed to enhance the ambiance and set the tone for the meal and service to come. The service staff both Captain and Back servers were very attentive and professional throughout the night, constantly refilling our drinks as they came to halfway, crumbing the table, folding napkins, and clearing at the exact times required.
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| Fleur de Lys / Dining Room |
To start the evening, my friends preferred white wines, and they had a selection of some German wines by the glass, while I had a bottle of the 2007 Domaine Mongeard-Mugnere Nuits-St-Georges 1er Cru Les Boudots, which based on my personal tasting notes had a mature, savory, mushroom, berry, mineral, and cranberry palate, with light tannins on the finish. The menu was like reading through an action novel, wanting to stop, but need to turn to the next page. There was a wonderful selection of items infusing modern French cuisine with American, specifically Northern Californian. When I dine out in nicer places I want the kitchen to surprise me, and bring out their tasting menu. I chose the five-course menu, while my friends stayed on the regular menu.
The Amuse course came while the Sommelier decanted and poured the wine. The amuse consisted of pancetta and shaved carrot salad bite, served with gazpacho. The taste was nice and crisp, the perfect starter to match the August weather. The first of my five coursed menu came out shortly after the amuse, but since my friends had only ordered 3 courses, the timing was arranged for me to get my first and seconds plate before there the first course would arrive. The dish was a Baekeoffe of Escargots and truffles, with a beautiful garlic-basil broth, topped with a brioche snail.
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| Fleur de Lys / Baekeoffe of Escargots |
My friends began to eat some of their homemade pieces of bread while my second course came out. This course was chilled red beet borscht, consisting of Kobe beef cheek salad with smoked salmon, horseradish, and a spoon of crème Fraîche topped with caviar. I honestly had not eaten this good as far as French cuisine goes since 2010 when I was in Bordeaux and ate at Restaurant Le Gabriel.
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| Fleur de Lys / Red Beet Borscht |
The next course saw the introduction of my friend’s selections, which started with the appetizer of roasted Maine Lobster, served over coconut milk infused with Thai red curry, topped with lemongrass, ginger, and toasted nori. I took a bite and really like it.
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| Fleur de Lys / Maine Lobster |
For my third course came a symphony…literally. The final appetizer course was a symphony of five items consisting of a roasted duck and mozzarella “slider," a piquillo gazpacho, chilled asparagus tips with pancetta, French potato salad, and a “faux” gras mousse. Unfortunately, by California law (California S.B. 1520) which went into effect in 2012, forced feeding of birds is now forbidden, so the foie gras could not be duck liver and is more of a chicken mouse so it inherits the term faux foie gras than you Arnold Schwarzenegger for signing that one into law!. My friends had to help me eat this array of wonderful items.
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| Fleur de Lys / Appetizer Symphony |
ARTICLE UPDATE This law as of 2015 has been overturned thanks to chefs and restauranteurs who are tired of the Government telling them what they can and cannot do with their bodies, to include eating foie gras if they so choose. Chicago tried this same law a few years ago, and it was repealed soon after, just like it has been now in California. Prior to the law being overturned chefs in California Restaurants could have received a $1000.00 fine for serving the real deal. Well, now that my rant is over, yes the dish was fantastic, even the fake “faux” foie gras.
The next course came as a series of two for me, while my friends had their main entrée courses. They ordered and shared the Seared Filet Mignon accented in red wine, shallots, and a thyme bordelaise sauce served with a lobster truffled macaroni and cheese baked in a brioche bowl. The filet was tender and cooked to a perfect medium-rare, and the sauce blew it away.
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| Fleur de Lys / Filet Entree |
My first dish was a rye-crusted Scottish Salmon, served over pickled mustard seed, topped with a caraway jus, and served with sliced radish and cabbage three ways. The fish was very tender and light, unlike freshwater farm-raised salmon that typically has a strong fish odor to it.
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| Fleur de Lys / Scottish Salmon |
For my second entrée course, I had the Kobe beef cheeks entrée topped with mustard and baked cornichons lying on a bed of smoked veal jus. To the side in a small dish came the sweetbread fricassee mixed with truffles and spinach, god I was heaven.
Dessert:
As it was time for the final course my friends and I shared some glasses of Port and sweet Sauternes, while we all shared the classical cheese platter. It came with five selections, some soft and light, while others were strong enough to kill. The plate also came with a side bowl of mixed nuts and raisins.
After a break and some coffee, we went crazy and ordered dessert. Even though my massive tasting menu was complete, I wanted to see what this pastry chef could do. We had the chocolate soufflé, served with a cherry and Kirsch ice cream. For me, I went with the servers’ recommendation and had the Fleurburger dessert, which was a slider of spiced dark chocolate Ganache, served with a Beignet Banana milkshake, and frozen fennel ice cream Pommes Frites.
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| Fleur de Lys / Fleurburger Dessert |
It was the perfect ending to a wonderful evening, but just when I thought it was going to end, Chef Hubert Keller came from the kitchen to talk with us. Normally besides the quick table meet and greets that chef’s do, he instead sat down with us to talk for a while, presented a book where the Fleur de Lys restaurant was listed, and signed it, along with a copy of the menu. That to me was an extra special touch that he did not have to do but chose to do, building loyalty, and a return of clients.
When the check arrived, a small plate of dessert petit fours accompanied them to finish off the night, consisting of chocolate, and tartlets. I was unable to eat all of it because I was so full, but I did nibble to try it. To me, Fleur de Lys was the best restaurant I visited while in San Francisco.
Please see these guidelines for Tipping in Restaurants and on following proper etiquette, customs, cultures, and avoiding assumptions when you dine out.
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Unfortunately, as of June 28, 2014, Fleur de Lys is now permanently closed, but there are many other Hubert Keller restaurants open to enjoy so you can use this review as a base for what to expect at his others.
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Wine regulatory’s for the tastings in this article:
“In wine there is wisdom, in beer there is the strength, in the water there are bacteria.” - David Auerbach
European Union:
France:
VDP: Vin de Pays
VDT: Vin de Table
Other noteworthy French and California cuisine articles and restaurants similar to Fleur de Lys:
14th-century writer “Taillevent,” wrote Le Viandier, explaining French cuisine concepts that were heavily influenced by the Italian city-states. Old French cuisine was codified in the twentieth century thanks to Auguste Escoffier becoming the modern French or Haute cuisine as it is known today.
Aria Restaurant Modern Australian haute cuisine in Sydney, Australia
Bistrot La Minette Charming French bistro with movie filmed terrace in Philadelphia, Pennsylvania
Bordeaux - A Sip and Taste Wine tours and restaurants in Bordeaux, France
Cave Dubai A French-style wine bar at the Conrad Hotel, Downtown Dubai, UAE
Chef Bernard Loiseau Is Michelin at fault?
HobNob Restaurant French and Canadian cuisine at The Charles Hotel, Niagara-on-the-Lake, Ontario, Canada
La Colombe Country-Style local ingredients w/French flair in Cape Town, South Africa
La Cote Basque Winehouse French and continental cuisine in Gulfport, Florida
La Petite Maison Relaxed French-Italian restaurant at the DFIC in Dubai, UAE
La TABLE de Joël Robuchon Haute French restaurant in Paris, France (Renamed L'Atelier de Joël Robuchon)
Laurent Tourondel / BLT Swanky French-American steakhouse fair with 14 restaurants
L’Ecrivain Seasonal Irish ingredients with full modern French gastronomic dining in Dublin, Ireland
Le Grand Chancelier Countryside French bistro in Cheverny, Loire Valley, France
Pierre’s Bistro and Bar a new concept by three-starred Chef Pierre Gagnaire, at the Intercontinental Hotel in Festival City, Dubai, UAE
Reflets Par Pierre Gagnaire Posh and artful French cuisine + culinary experimentalism Dubai, UAE (Renamed Pierre’s Bistro)
Restaurant Le Gabriel Haute gastronomique French restaurant and bistro in Bordeaux, France
Restaurant Patrick Guilbaud Impeccably prepared French and Irish fine dining in Dublin, Ireland
Rostang, The French Brasserie Contemporary Parisian cuisine at Atlantis in Dubai, UAE
Slightly North of Broad (S.N.O.B) Bistro w/Southern and Lowcountry cuisine in Charleston, S. Carolina
Tetsuya’s Eclectic French-Asian tasting menu restaurant in Sydney, Australia
The Brasserie at the Café de Paris A Parisian style bistro rendezvous in Monte-Carlo, Monaco
The Dutch Kitchen Buffet of Dutch and French cuisine at the Schiphol Airport, Amsterdam
The French Laundry French-American fine dining restaurant in Yountville, California
The Tasting Room at Le Quartier Français African-French tasting menu in Franschhoek, South Africa
The Test Kitchen Modern eclectic and Nouvelle Latin cuisine in Cape Town, South Africa
California Cuisine:
California cuisine is a style of cuisine marked by an interest in fusion cuisine (integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients. The food is typically prepared with strong attention to presentation. Foods low in saturated fats and high in fresh vegetables and fruits with lean meats and seafood from the California coast often define the style.
BJ’s Restaurant and Brewhouse Chain (180+) for pub grub and brewed beer; reviewed in Pinellas Park, Florida
Casita Taqueria a fast-casual taqueria serving homemade artisan Mexican food specializing especially in tacos and burritos in St. Petersburg, Florida
Ciccio Cali inspired cuisine from California using antibiotic-free meats, organic and Non-GMO vegetables in St. Petersburg, Florida
FarmTable Cucina organic, sustainable, and local with a focus on Italian and New American themes in St. Petersburg, Florida
FarmTable Kitchen Casual Cal-Italian cuisine and chef tables in St. Petersburg, Florida
Fleur de Lys Lavish French-Californian by Hubert Keller in San Francisco, California
Gaia Restaurant Organic and sustainable concept in American Canyon, California (Renamed Table 29 Bistro and Bar)
Greystone CIA Restaurant CIA School restaurant formally called Wine Spectator now GateHouse in Calistoga, California
Harvest Moon Café Farm-to-Fork daily changing new American fare menu in Sonoma, California
Wipeout Bar and Grill Surf shack theme with California and Mexican cuisine in San Francisco, California
Wolfgang Puck Celebrity Chef’s California cuisine and fine dining chain; reviewed in Orlando, Florida
See the whole list by visiting “The Wine Dine and Play Article Glossary”
Other San Francisco restaurants, and articles on Wine Dine and Play:
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High-End Japanese Steakhouse
San Francisco, California, USA
|
Classic Chinese dishes, tourist trap
San Francisco, California, USA
|
Surf shack theme with Californian and Mexican cuisine
San Francisco, California, USA
|
A few California favorites:
|
French-American Fine Dining
A top 20 on Wine Dine and Play
Yountville, California, USA
|
Low yield, high quality + film writing
Sonoma, California
|
Cult Cabernet and Sauvignon Blanc organic wine producer
Oakville, California
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See the whole list by visiting “The Wine Dine and Play Article Glossary by country”
Final notes, review basics, observations, and more pictures:
Most reviews are subjective, depending on the writer; but they should also be responsible, and respectfully written, upholding the truth, and accurately conveying the experience to the best of the writer's knowledge, even if it includes metaphors the restaurant may not like to read about. My ratings are by the stars I award (from 0 to 5). The rating is calculated on a point accumulation of six separate factors based on individual experience. They include wine and other beverage selections, plate presentation, customer service, restaurant or café ambiance, food quality, and wow factor. To see more details of this rating list, read this article:
Overall from this experience and the score factors outlined in the ‘about page’ section, based on my individual experience and rating, I give Fleur de Lys a 5 out of 5 stars, meaning that they not only exceeded my expectations and were far above the average dining experience of most restaurants, but they surpassed outstanding and were extraordinary.
Scores are detailed in the factor chart below:
Formula Factor Conclusions and Overall Ratings for Fleur de Lys
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Max Points Possible:
|
Total Points Awarded:
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Total Points deducted:
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Ambiance
|
11
|
11
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0
|
Food quality
|
11
|
11
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0
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Plate presentation
|
12
|
12
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0
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Customer service
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15
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13
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2
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Alcohol and other beverages
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10
|
9
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1
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Total regular points awarded
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59
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56
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3
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Total percentage — less the Bonus
|
0.949152542372881
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“Wow” factor BONUS
|
5
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3
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0
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Total bonus percentage
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0.0508474576271186
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Total percentage and bonus for a final star rating
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100
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Stars Awarded (see chart below)
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0 - 5
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5
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**A full break down and explanation of the observations and point disbursement is available in the linked article above. To receive a detailed copy of your score, feel free to contact me at any time and I will provide it to you.**
***
Overall Star Rating:
|
5 of 5 Stars:
100% Rating with a 3 point “wow” bonus
An Extraordinary Dining Experience
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Restaurant-style:
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Conservative dining
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Cuisine Style at Fleur de Lys:
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Californian, French
Allergen or dietary accommodations:
Farm to Fork, Gluten-free choices, Grass-Fed, Low Carb Choices, Organic, Pescatarian, Sustainable, Vegetarian Options
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Reservations:
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Not Required, but Recommended
Walk-Ins:
Accepted, but not guaranteed
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Dress code:
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Conservative or Smart casual attire
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Child policy:
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The Restaurants reviewed on this site may have a kids menu or cater to them; however, for full enjoyment of food and wine, it is recommended that kids not to be in attendance, unless they have been trained in proper etiquette.
If not then:
Hire a Babysitter!
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Fleur de Lys Experiences:
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Place for foodies, Contemporary, Trendy, Lounge, Business parties, Romantic, Hotspot, Great bar, Good for special occasions, Beautiful décor, Intimate, Classy, Upscale, and a Neighborhood Gem.
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Payments:
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Cash, Visa, MasterCard, Discover, American Express
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Parking:
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Fleur de Lys has a valet parking
validated parking $13.00 charge
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Wifi
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The restaurants reviewed on this site may have Wi-Fi, but do not require you to go online, because the excitement of the food and wine alone will keep you too entertained instead of checking your social media and emails.
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Noise level:
|
Low
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Smoking:
|
Fleur de Lys is a non-smoking restaurant
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Patio or terrace:
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No
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Food Prices
(excludes, alcohol, taxes & 20% gratuity’s)
$£€¥ - Under 50.00 (inexpensive)
$£€¥ x 2 - 51.00- 99.00 (moderate)
$£€¥ x 3 - Over 100.00 (pricey)
$£€¥ x 4 - Over 200.00 (expensive)
$£€¥ x 5 - Over 400.00 (very expensive)
**Currencies reflect the world’s major travelers, restaurant, or wine connoisseur’s**
Currency:
|
Price
|
United States Dollar (USD)
|
$$$$
|
Great Britain Pound Sterling (GBP)
|
££££
|
Canadian Dollar (CAN)
|
$$$$$
|
Chinese Yuan (CNY)
|
¥¥¥¥¥
|
European Union (EUR)
|
€€€€
|
Fleur de Lye:
777 Sutter Street
San Francisco, California
Contact Information:
Serving hours:
Pacific Standard Time (GMT, Zulu, or UTC-8:00)
|
The restaurant is now Permanently closed
|
****
The world's best restaurants is a subjective list of who is writing it and changes on a regular basis. The Wine Dine and Play best experiences are based on my highest rated stared restaurants, meaning that the visit was an outstanding or extraordinary experience. From cafés, chains, mom + pops, hole in the walls, to fine dining including a few Michelin spots. Visit the Top 100 page to see the entire list.
A few to tease you with…
|
Eclectic and Innovative New Zealand cuisine
Christchurch, New Zealand
|
A classy southern seafood eatery house
Charleston, South Carolina, USA
|
Waterfront upscale new American cuisine
Sanibel Island, Florida, USA
|
Other Fleur de Lys Pictures:
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| Fleur de Lys / Dining Room Chandelier |
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| Fleur de Lys / Amuse |
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| Fleur de Lys / Kobe Beef Cheeks |
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| Fleur de Lys / Cheese Plate |
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| Fleur de Lys / Petit Fours |
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Who is John Galt?
TTFN
